Pork Loin with Brandy-Pear Chutney2lb pork loin, sliced.4 pears, peeled and diced 2 ¾ cups packed brown sugar 1/4 cup raisins 1/4 cup cider vinegar 6 tablespoons candied ginger root, finely chopped 2 tablespoons lemon zest 1 teaspoon garlic 1 teaspoon salt 1/2 teaspoon ground allspice 1/4 cup brandy 1/3 cup water 2 cinnamon sticks Place sliced pork loin in your freezer safe container. In large stainless steel or enamel saucepan, combine cranberries, pears, brown sugar, raisins, water, vinegar, ginger, lemon zest, garlic, salt and allspice; bring to boil, stirring occasionally. Reduce heat to low, cover and simmer gently, stirring occasionally for 10 minutes. Add brandy and cook uncovered for about 5 minutes or until slightly thickened and syrupy. To Freeze: Freeze sauce in separate baggie, inside freezer safe container. To Reheat: Reheat sauce in covered pot, stirring often to prevent scorching. Broil or BBQ pork lion medallions until cooked through. Serve with chutney. |